Some days I need to settle my molecules with the calming effects of baking. Building heat is off making it hard to focus on work. So dual benefit of warming part of the space plus…cookies! 

Original recipe :

Oven 350 degrees; bake on parchment lined cookie sheet for 10-12 minutes ; makes 30 cookies.
My variation- same baking info:

• ¼ cup brown sugar
• ½ teaspoon baking soda
• 2 tablespoons coconut oil
• 1 egg
• 2 teaspoons vanilla
• 2 cups ground almonds/almond flour
• 2 tablespoons dark chocolate chips
• 2 tablespoons white chocolate mini chips 

66 calories per cookie.
Enjoy.

Random but oh so good:

• Onion
• Potatoes
• Carrots
• Butternut squash

Amounts- use what feels right 🙂
Above veggies:chop and sauté  in the order listed-I used olive oil.
Spices:

• garam masala
• Paprika
• Salt and pepper

To taste!
Add:
1 large can each:

• Roma tomatoes
• Mixed beans ( drained)
• Corn ( peaches and cream- or any type of kernel) ( drained)

Cover and let simmer until the veggies are soft.
Take a potato masher and squish some of the veggies and beans randomly. Stir it up.
Serve!

Next day breakfast:
Scramble eggs and add a few scoops of the random stew.
Top with cheese.

Ok – I thought I had a lovely post about the Cherpumple adventures in the past, but apparently not.
So, here goes:

You’ll need:

3 cake mixes – whatever brand you like and feel free to get creative with your combinations!  I use: chocolate, white and yellow.
3 pre baked pies – full size pies is good, but you can go smaller if you prefer.  If you want to make your own pies – that’s fine too – make sure they are cooled and ready to be deployed!  I use:  cherry, pumpkin and apple… < Cher-Pump-Le>
3 spring form pans – large enough for the pies and the cake batter, or 1 pan and plan to bake each one over a couple of days – this is fine!

The concept:

For each layer, take a pre-baked pie, remove it from the pie plate and place it in the centre of the spring form pan.  Mix up the cake batter according to the box, and pour the batter over the pie.  Spread it out and tap the pan to make sure it flows down and around the pie completely, removing as much air bubbles as possible.
Bake according to the directions, but bake it a bit longer – I usually aim for 55 minutes.
Let it cool, remove the sides of the springform pan, then chill it in the fridge before taking it off the bottom of the pan.
Repeat for each layer.  Cool the layers completely before assembling and letting them chill overnight is even better!

My combination is:

• Chocolate cake and cherry pie
• white cake and pumpkin pie
• yellow cake and apple pie

But really – do what you like!
Icing – yep – use what you like – pre-made, make your own, whatever works for you.
frost between the layers and slather it all over!
Decorate in whatever fashion you like!
Chill again to let it feel nice and solid.

Use a big bread knife to cut into this 6 desserts in one and you should be able to serve a village if you cut the pieces small enough!

 
And I’ll update this one the 2016 Cherpumple has been cut into, but for now – here’s some previous ones I have made!

I  did start with a simple chocolate cake mix, cherry pie filling and premade vanilla icing. Sometimes it’s just gotta be that way.
Once the cupcakes were baked and cooled, I cut the little funnel shapes to give room for the cherry pie filling.

Then I dug out the one icing tip I have and taped it securely into the bottom cut corner of a large ziplock bag. ( I know/ so not eco friendly today, but I’m using a car sharing service to drive later today, so that’s something, right?)

I blobbed the cherries into the divets and then piped the icing around. And now they sit in the fridge chillin’ until it’s party time later today.

Here’s what I did with the removed cake:

 
And if you are wondering why “Non-Mutant” BFcakes – see the mutant ones here…it’s all about your audience!

Pre-making this batch of healthy waffles to minimize the kitchen time at the family brunch!
I got experiment-y as I usually do- so here are Halyma’s Healthy Waffles!
  
Want the recipe?
Here ya go:
4 cups oat “flour”*
1 ½ cups coconut “flour”*
½ cup red quinoa “flour”*
2 tablespoons baking powder
1 tablespoon baking soda
1 tablespoon each ground cinnamon and ginger
¼ cup honey
4 eggs
½ cup oil or fat of your choice melted
Water- 1 cup-ish**
Mix the dry stuff in a big bowl .
Preheat your waffle iron 
Add the wet stuff to the dry, and mix. Add more water if you need to to get the consistency right.
Stiffer batter is ok- just spread it more. Flowy batter is ok too- just watch it doesn’t leak. 
I use about ¼ cup batter per waffle side- but you can decide! 
The * means:
I grind my own “flour” for these- I use a small coffee grinder and grind as needed.

• Oat flakes for oat flour 
• Unsweetened coconut flakes 
• Uncooked red quinoa

Enjoy! Makes about 24 4 inch waffles

It is fall and the squash are all over the place- harvest time!!
So today’s adventures:
Soup!
Yeah, this is classic and simple so not a lot of photos! And I did not weigh the squash so you can just judge the amounts for your own liking.
1-Chop half a white onion and 2 scallions into small chunks. Toss into a large pot.
2-Sauté the onions in 1 tablespoon olive oil, along with 1 teaspoon each( more if you like) of ginger and coriander powder.
3- While that’s cooking, stir occasionally and peel and chop 2 squash ( smallish); add the chunks as you go.
4- Sauté the squash as you continue peeling and chopping- you can multitask right?
5- Let sauté for a few minutes after you get the last chunks in.
6- Add water to just cover the veggies; bring to a boil and turn down heat to simmer until tender.
7-Purée by your method of choice- I transferred the soup into a large stainless steel bowl and used an immersion blender.
8- Taste and add salt and pepper to your liking.
Enjoy!